FSHN 517
Spring 2005 All Classes
All Classes
Credit: 2 hours.
The production technology, microbiology and chemistry (including the compositional chemisty, flavor chemistry, and chemistry of aging) of fermented and distilled beverages.
Prerequisite: Graduate student status, or a food microbiology course and a food chemistry or biochemistry course.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
39011
|
Lecture-Discussion
|
100
|
10:00AM
-12:00PM
|
TR
|
272 Agricultural Engr Sciences Bld
|
Artz, W
|
|